Frozen Chocolate "frango" Mints

"This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!"
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by Chef PotPie photo by Chef PotPie
Ready In:
1hr 15mins
18 candy liner cups


  • 1 cup butter, softened
  • 2 cups sifted powdered sugar
  • 3 unsweetened chocolate squares, melted
  • 12 teaspoon peppermint extract
  • vanilla wafer crumbs
  • 5 egg yolks
  • 18 foil liners, for candy


  • Using electric mixer, beat butter and sugar together until light and fluffy.
  • Add melted chocolate and continue beating until thoroughly mixed.
  • Add egg yolks and beat again until fluffy.
  • Beat in peppermint extract.
  • Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
  • Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.

Questions & Replies

  1. I'm new to making candy with when the recipe says 3 squares of melted chocolate, is each square equivalent to 1oz? Thanks


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  1. French Frango was my fav as a kid and only served after xmas dinner until the 2 batches were gone. My recipe from 1966 called for 2 teaspoons vanilla extra and 3/4 t peppermint extract and 4 melted unsweetened baking chocolate. squares. At the bottom of the tin the surprise was just one bite of chopped walnuts, about as few as would sit on a dime. Using cookies would add a 'crust' taking away from richness so I'd still use only a pinch of cookie crumbs. After freezing rock-hard in muffin pans they (still in tins) could be stacked and stored for months in foil liners making it the perfect make ahead dessert when xmas was so busy. Served after 10 minutes out of freezer. It's really the richest custard/ice cream like dessert I still love!!! I've tried fancier containers but after decades foil muffin liners are so easy to freeze, store and serve 6 decades later I still use them. A GIANT round of applause goes to you for finding this recipe in a Jello and Betty Crocker era.


One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
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